Our locations and hours are subject to change, so please follow us on Instagram @seasaltmaui or Facebook
Our mission is to provide Maui creative, consistent, and quality prepared delicatessen style food that is thoughtfully sourced from local farmers, ranchers, artisans, and food manufacturers. Our menus will change dependent on varying local product availability and seasonality.
Gary grew up and began his hospitality career near his hometown outside of Fort Worth, Texas. Gary received his culinary degree at Le Cordon Bleu Dallas, and has worked in restaurants throughout Arizona, Colorado and Texas before moving to Hawaiʻi in 2010. Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. In 2015, Gary joined the newly opened farm to table restaurant Hana Ranch Provisions as Head Chef. At Provisions, Gary’s cooking was featured in over 40 publications in one year, including Vogue, The New York Times, The Los Angeles Times, The Food Network, HAWAIʻI Magazine and many more. In 2016, Provisions won an ʻIlima award for Best New Restaurant on a Neighboring Island and was listed as a Best New Restaurant by Hawaii.com.
In June 2018, Gary left Hana Ranch as the Executive Chef and Director of Hospitality to craft his own food business, Sea Salt Maui. This Locavore Mobile Deli concept matches Gary’s penchant for local organically grown produce, and thoughtfully sourced meat and seafood. When not in the kitchen, Gary enjoys spending time with this wife Audra and their daughter Isley, lounging at the beach, or playing basketball.
Kane Carbonneau grew up in South Carolina, in a very small town where he started his culinary career working in a pizza buffet at the bottom as a dishwasher. Moving up from dishwasher to pizza maker, sparked his interest in continuing his career in the culinary world. After spending a year and a half traveling Europe and experiencing many different cuisines, Kane decided to go to the Culinary Institute of Charleston. Kane then worked in many different kitchens throughout the ever growing culinary scene of Charleston, SC. Some of the most notable were Carter’s Kitchen, where they won Esquire Magazine’s Top Ten New Restaurants in the Nation, and Husk Charleston, a multiple James Beard Award winning restaurant working under Executive Chef Travis Grims and Celebrity Chef Sean Brock.
In 2014, Kane decided to take his career to the Island of Maui where he began as a Private Chef, until moving in the role of Restaurant Manager of award-winning restaurant Hana Ranch Provisions. From there moved to a new restaurant, The Mill House at The Maui Tropical Plantation where he worked his way to becoming the Food and Beverage Director. The Mill House was also feature and many publications and won many awards such as Maui No Ka’Oi’s ‘Aipono Awards Sustainability Award, Best Business Lunch, and runner up to Best Restaurant on Maui. From there Kane decided to partner with his friend and old colleague Gary Johnson to open up their own venture, providing locally produced items out of the food truck Sea Salt Maui. When Kane is not working on the food truck, he enjoys spending time with his family and friends, relaxing, and grilling out.